Chicken dhansak curry

Fry two finely chopped onions in a bit of oil, add chicken and fry for a few minutes.

Add 2 cloves crushed garlic, 20 grams ginger (I realised I only had pickled ginger left over from experiments in sushi, that worked fine), 2 teaspoons garam masala, and 1/2 a teaspoon chili powder (I used flakes).

Fry this for a bit then add a tin of tomatoes and some stock, and 100g lentils. Add two bay leaves (I get mine from my brother’s tree in Bellville) and cook for 3/4 of an hour.

I also added a quarter butternut, cubed, 15 minutes before serving. Serve with rice (dietician says I can eat Basmati, I’ve been avoiding rice for a while so this is a bonus).

Some hot chutney and yum.